|Canned peeled tomatoes and liquid||29 Ounce (2 Cans Of 14 1/2 Ounce Each)|
|Unpeeled cucumber||1⁄2 Pound, finely chopped to make 1 1/2 cups|
|Finely chopped scallions||1⁄2 Cup (8 tbs)|
|Finely diced celery||1⁄3 Cup (5.33 tbs)|
|Chopped fresh basil||1⁄4 Cup (4 tbs)|
|Herbed vinegar/Red wine vinegar||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced (Small Clove)|
|Black pepper||1⁄2 Teaspoon|
1. Combine the tomatoes and their liquid with all the remaining ingredients in a large bowl; stir well to break up the tomatoes. Cover the bowl and refrigerate the gazpacho 4 hours, or until thoroughly chilled.
2. Stir the soup to reblend it before serving and ladle it over ice cubes, if desired.